Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    flour tortillas -- (8-inch)
   1 1/2  cups          tomato juice
   1      tablespoon    vegetable oil
   1      package       taco seasoning mix
     1/2  pound         ground beef
   1      can           refried beans -- (16-oz)
   3      cups          shredded cheddar cheese -- divided
   1 1/2  cups          shredded iceberg lettuce
   1      cup           tomatoes -- seeded and chopped
   1      small         avocado -- peeled, seeded
                        -- & chopped
                        sour cream

Preparation:

Wrap tortiallas tightly in aluminum foil; bake at 350F for 15 minutes or until thoroughly heated. Combine tomato juice, oil, and seasoning mix; stir well. Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato mixture and beans. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat. Place about 1/4 cup meat mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13 x 9 x 2-in baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350F for 35 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese is melted. Sprinkle lettuce, tomato, and avocado over enchiladas; serve with sour cream.